Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, velvety cheesecake that combines the tangy creaminess of nonfat Greek yogurt and low-fat cream cheese with the added power of vanilla protein powder. Set atop a delicate, crisp graham cracker crust, this dessert is a modern take on a classic treat—perfect for satisfying your sweet tooth while keeping your macros in check.

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NUTRITION

391kcal
Protein
40.6g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

Half scoop Vanilla Protein Powder (approx. 15g)

1/4 cup Crushed Graham Crackers (25g)

1 tablespoon Lemon Juice

1 teaspoon Pure Vanilla Extract

Stevia or Liquid Sweetener, to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the graham cracker crust by evenly pressing the crushed graham crackers into the bottom of a small, oven-safe springform pan. Bake the crust for 5-7 minutes to set, then remove from the oven and cool slightly.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, lemon juice, vanilla extract, and your preferred amount of stevia or liquid sweetener. Beat until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the cooled graham cracker crust, smoothing the top with a spatula.

  • 5

    Place the pan in the refrigerator and chill for at least 3-4 hours, or until the cheesecake has set firmly.

  • 6

    Serve chilled and enjoy this protein-packed, creamy cheesecake that offers a delightful balance of tangy and sweet flavors in every bite.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, velvety cheesecake that combines the tangy creaminess of nonfat Greek yogurt and low-fat cream cheese with the added power of vanilla protein powder. Set atop a delicate, crisp graham cracker crust, this dessert is a modern take on a classic treat—perfect for satisfying your sweet tooth while keeping your macros in check.

NUTRITION

391kcal
Protein
40.6g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

Half scoop Vanilla Protein Powder (approx. 15g)

1/4 cup Crushed Graham Crackers (25g)

1 tablespoon Lemon Juice

1 teaspoon Pure Vanilla Extract

Stevia or Liquid Sweetener, to taste

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the graham cracker crust by evenly pressing the crushed graham crackers into the bottom of a small, oven-safe springform pan. Bake the crust for 5-7 minutes to set, then remove from the oven and cool slightly.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, lemon juice, vanilla extract, and your preferred amount of stevia or liquid sweetener. Beat until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the cooled graham cracker crust, smoothing the top with a spatula.

  • 5

    Place the pan in the refrigerator and chill for at least 3-4 hours, or until the cheesecake has set firmly.

  • 6

    Serve chilled and enjoy this protein-packed, creamy cheesecake that offers a delightful balance of tangy and sweet flavors in every bite.